Official BBQ Thread - Suns out, Buns out!

Street · 3 Jun 2017 at 20:03

lookitsjonno said:
I've bought a 1kg rolled joint of brisket, should I unroll it before cooking on the BBQ? Any tips for any rubs etc?

I did my first one last weekend and I unrolled it as that seemed to be the general consensus online. I used the following rub for a 2kg chunk and it tasted good!

8 tablespoons brown sugar
1 tablespoon chili powder
3 tablespoon salt
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cayenne
½ teaspoon cumin
½ teaspoon dried parsley

Today I have mostly been barbecuing!

ramdrive · 3 Jun 2017 at 20:38

Looking at getting my first BBQ, I am limited to space on I am looking at the following:-

https://www.johnlewis.com/weber-go-anywhere-charcoal-bbq/p721705
https://www.johnlewis.com/weber-smokey-joe-premium-bbq/p323410

Anyone used the above and is there anything else I should be looking at?

Only cooking to 2...

Anything else I have missed accessories wise?

https://www.johnlewis.com/weber-portable-rapidfire-chimney-starter/p231795412
https://www.johnlewis.com/weber-briquette-4kg/p2145228
https://www.johnlewis.com/weber-bbq-t-brush-30cm/p231760194?navAction=jump

Would cooking a pork butt on one of these be possible?

Thanks in advance for any advice!

lookitsjonno · 3 Jun 2017 at 21:09

Street said:
I did my first one last weekend and I unrolled it as that seemed to be the general consensus online. I used the following rub for a 2kg chunk and it tasted good!

8 tablespoons brown sugar

1 tablespoon chili powder

3 tablespoon salt

½ teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon cayenne

½ teaspoon cumin

½ teaspoon dried parsley

Today I have mostly been barbecuing!

Nice one, just prepped this and she's in the fridge resting. Halved the salt mind

lookitsjonno · 4 Jun 2017 at 11:25

She's on, temp looks bang on

darkgen · 4 Jun 2017 at 19:34

Street said:

That's interesting; have you put the wood chips on the actual grill as opposed to on the coals?

Street · 4 Jun 2017 at 19:53

lookitsjonno said:
She's on, temp looks bang on

How's she looking?

I'm looking at getting a proper thermometer for my BBQ, namely the Maverick E733, unless anyone has any other options? I've got a Thermapen for testing the meat, it would just be handy to have something a bit more accurate for the actual internal temps.

darkgen said:
That's interesting; have you put the wood chips on the actual grill as opposed to on the coals?

I'd scattered them through the top and some stayed on the grill, they seemed to be smoking so I left them and didn't bother to push them through!

lookitsjonno · 4 Jun 2017 at 22:36

Street said:
How's she looking?

Mmm really good, 6 hour cook and knife went though it like butter

Will pick a bigger joint up next time!

Glaucus · 6 Jun 2017 at 02:15

just seen steven richlen has a tv show called project smoke. third season is out and a fair few episodes available here http://video.mpt.tv/show/steven-raichlens-project-smoke/

GSVBagpuss · 7 Jun 2017 at 22:25

lookitsjonno said:
Mmm really good, 6 hour cook and knife went though it like butter Will pick a bigger joint up next time!

Nice smoke ring!

Psymonkee · 10 Jun 2017 at 12:34

Planned to BBQ this weekend but of course it's sodding raining till at least Monday! Still thrown a pork shoulder in the oven with my standard rub (salt/sugar/pepper/smokey paprika) and now just waiting on the results!

Of course the rain has finally stopped now I've used the oven too! :/

Psymonkee · 11 Jun 2017 at 00:33

The sun popped out at the last minute but the pork was done by then sadly! Usual BBQ party food on the Weber though and everyone was very happy!

Shimmyhill · 11 Jun 2017 at 16:09

Anyone use a rotisserie on their Webber etc?

I have borrowed a mates and have a leg of lamb so after some tips etc!?

Street · 13 Jun 2017 at 11:27

I seem to have acquired a couple T Bones for tea tonight and I fancy doing them on the BBQ. I've never cooked a T Bone before let alone on a BBQ so what's the best method? Sear them above the charcoal for a few minutes then move them to the other side and put the lid on to heat to temperature?

dl8860 · 13 Jun 2017 at 17:03

Other way around is becoming the preferred method, the 'reverse sear'.

Get it up to temp either via indirect heat in your BBQ or in the oven (or optimally in a sous vide but we don't all have that capability), and then blast it for a short period on either side on top of very hot coals. The beauty of this method is that the searing is purely to get that delicious charredness on the outside (google Maillard reaction), and so the length of time is independent of your steak thickness and how well done you want it. So just sear it until it looks right, enjoy!

Street · 13 Jun 2017 at 19:05

I'd just been reading about that actually. Think I'll give it a go, hopefully I won't kill two good steaks in the process!

dl8860 · 14 Jun 2017 at 09:59

Good luck, remember to deliver some pics!

Street · 14 Jun 2017 at 11:07

Quite pleased with the result seeing as it was my first attempt. It was a bit more done than I'd usually like, medium rare rather than rare but it was still juicy and tasted damn good! I didn't have my BBQ thermometer so I was flying blind with the temps and when I tested it, it was too hot to sear for too long without over cooking it.

dl8860 · 14 Jun 2017 at 12:23

Steak looks great, nice job!

So my efforts to seal up my barrel style bbq (see post #66) to make it suitable for low n' slow smoking have been a bit futile. Managed to get hold of some good high temp silicone, and was able to form a decent seal to close the unwanted air gaps. The silicone seemed to bond OK to the shell of the BBQ, and I left it a good 6 hours to cure before I closed it back up before going to bed.

However the next evening, following a hot day, when I opened it up, some of the silicone from the top had bonded with the silicone on the bottom, so as I opened the lid, it came away. I suspect the hot day caused the silicone to bond into each other, and that the connection between the silicone and the BBQ was never that good.

So following options:

Try again but somehow bond the silicone to the BBQ better. Prime it with sandpaper, or some sort of adhesive?
Give longer before closing the lid, to allow better curing time. Also use Vaseline as a barrier for the silicone/silicone interface to prevent these gluing together
Sack it off and try some heat rope instead (may have it's own potential problems)
Buy one of these https://www.amazon.co.uk/Premium-Ch...ie=UTF8&qid=1497436391&sr=8-4&keywords=smoker instead, and just use my barrel for simple grilling.

Any thoughts on 1 and 2?

And anyway who has bought the smoker in 4. (I've seen a few in this thread but no subsequent reviews), how is it performing?

Cheers

dl8860 · 15 Jun 2017 at 01:08

Had a quick BBQ tonight just myself and the wife, produced THE tastiest chicken breasts I've ever had. Did a sort of reverse sear, which was sort of by accident, because the coals weren't fully ashed over to start so I didn't put the meat directly over them to start, but did once they were at full heat. Results below, including gratuitous close up with flash to show just how juicy they were. Anyone tells you that chicken breast is dry and boring once it's up to temperature needs to learn to do this.

The second photo doesn't look as juicy, but thats just the photo.

I did a very quick marinade in oil, s&p, paprika, a few piri piri flakes and some HP Smokey BBQ sauce. The salad is chopped peppers, tomatoes, spring onions, mozzarella balls and beetroot, and a sliced hardboil egg or two.

FrenchTart · 15 Jun 2017 at 09:29

That looks delicious

Though..cut against the grain yo

*****Official BBQ Thread - Suns out, Buns out!*****

Official BBQ Thread - Suns out, Buns out!